About Mexican Food
The cuisine of Mexico is a diverse and extraordinary one, A complex layering of cultures, starting with the indigenous indian civilizations and built upon by the Spanish conquest, then embracing various other European influences.
The Soul of Mexican food lies in its ancient roots, namely Aztec, Tottec, Zapotec, Ohnec and Maya. Deeply coloured, complex, rich sauces made of chillies, both mild and hot, a variety of seeds, herbs and vegetables are as ancient as the cultures from which they come. Long Stewed meats, such as Spanish contribution of pork, figure prominently in the Mexican kitchen.
The broth that is produced through cooking meat makes soups that fuel everyday life and adds flavour and depth to dishes of beans and rice, as well as stews. The wealth of seafood fished off the thousands of miles of coastline which define the shape of the country is eaten cloaked in spicy pastes, or scattered with chillies and wrapped in tortillas or leaves.
Over the ancient cuisine of of indigenous foods and techniques lies a veneer of Spanish propriety and European tradition, together with the imports from Spain. These include wheat for those ever presentflour tortillas and the crusty bread rolls, known as bolillos. Domesticated animals whose milk added cheese to the menu and not forgetting the noble pig, with the abundant fat provided by the pig, frying became possible, adding new dimensions to the traditional cooking methods.
From Mexican Recipes by Marlena Spieler
Category: Mexican Recipes, Recipes
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